Springfield daily republic. [volume] (Springfield, O. [Ohio]) 1887-1888, 1887-10-07
THE USE OF COFFEE.
HOW THE BERRY DISPUTES THE
SUPREMACY OF TEA ANO BEER.
Coffee in European Countries - The
Arabs Method Of fPreParati"n-Turkis
Cofl.e-What BrilIat Savarin Say--Ef-
t-ct~ Of Excessive Indulgence.

Coffee in European Countries - The
Arabs. Method Of fPr.p.rati,u-Turki.h
ar
' '"'
f""t~ OF Excessive Indulgence.
,, =, III ai,.;,
- - -
iz2d '"nhtfies' put It's preparation anu
consumption vary cohSluerapl!. Among
t.c Arabs il is universal, whether III such
ccnters of civilization as Cairo, NleXan-
dr.a and Algiers or in the desert. The
only exceptions are caused by the poverty
which prevents its purchase. In France
il is the favori;e beverage though tea is
growing in power The social and com
mercial effects in that country of its sud
den annihilation can readily be imagined
Tens Of thousands Of cafes and million
of people would find their occupation
gone. and several millions Of Frenchmen
would I've seen wandering about after din
ner in an utterly homeless and distracted
manner In England tea still disputes
the supremacy IF the Arab berry. In
Germany il divides the hunors with beer,
and in Austria, Spain and Italy il is a
solace and inspiration Of the people in
town and city There is no European city
SO small, no village So contemplate, that
II has not ITS cafe modelled, though IL Is
often an exceedingly weak imitation, on
those Of the Paris boulevards.
In the United States its use varies in
different localities. \ quarter Of cen
tury AGO it was the ordinary accompani-
ment of the first meal OF the day, tea
being generally served at the evening re
past. In the eastern states this practice
continues. In the western and southern
states coffee Is more esteemed, and in the
rural districts Is considered absolutely
necessary To the three meals day OF the
farming classes. In large American cities
where there Is late dinner, in the French
fashion, coffee Is either served at table or
In the drawing room immediately after
ward
In all countries, even IN France, good
coffee Is the exception rather than the
rule. The visitor IN Paris drinks real
French coffee, technically SO called, at
certain places only on the boulevard and
here and there in other parts OF the city
at hotels and restaurants. In England
poor coffee is the rule, following IN TINS
respect the general lnieriorlty OF the
Brlush cuisine. In Germany conee Is
generally good at restaurants and railroad
bullets, While al the principal cares OF the
great cities OF Austrls-\ Jenna, Prague
and Buda- festh-it is excellent ana often
served with cream. AT The great cafes oi
Italian ana spanish towns II Is rarely
moro than fair.
In ElSiaiht an" AiheFIca cohee Is usuailS
made ny INFUSION. on the continent al
most always by hltcrlnS hlilnG water
once or twice through The powdered
berry. The Arabs at CAIRO and elsewhere
preserve their ol" iashinn; that Is, they
simply pour ooiiihS water on l" the pow
0ered coltee' anu ai'er minute OF TWO
simmering serve II with the grounds.
ne pot, Whlch Is l"t covered. Is OF cop
per or Drass, iaperihs toward the top Ike
q I'm teapot ana having long handle
Inc perry nas oeeh previously roasted
and prayed IN mortar: IL Is never
ground. Briiiat Sa'af'h, IN ms learned
work. Inc fhysioioSy OF taste, says
that coffee powdered IN inns manner Is the
BEST, ana he adds That, having "a quantity
Oh the roasted berry, ne divided II into
Two equal parts, one oil which he prayed
IN mortar ana 'he otier ground IN
mil. Inc coiee was hiaoe ps hisFatioh,
anu company Oh cohhoisseurs I" "hoh
ne suo.h'tteu IL an declared that uest,
"hlch 'he! were ai'el "af" 'oiu h''o oeeh
powdered III the mortar.
Inc ARABS ehhP'o! ""ueh pcsties,
~hlcA' a,er long use are sofa AZ hisn
price rive or SIX minutes are al that
ere hecessar! ioe 'ne Ar,.os Ut i'rAs 10
prepare theif oofhee H''ef IL Is once roasteu-